Prep Time:
50 Minutes
Cook Time:
10 Hours
Ready In:
1 Hour
Dough - 6 cups flour, 2.5 tsps salt, 3 cups warm water; Filling - 1.5 lbs ground beef and pork, 1 tsp ground black pepper, 2 tsps salt, Red pepper flakes, .5 tsp ground caraway seed, 2 small onions, 1.5 c warm water.
The Dough
Combine flour, salt and warm water in a large bowl with your hands. Knead for about five minutes.
Let sit 35 plus minutes.
The Filling
Take two yellow onions and chop in the food processor until they are in small pieces and oozing onion juice.
In a bowl, mix meat, spices and onions. Add water and mix with your hands. Start boiling a large pot of water.
The Wrappers
Take a mango sized piece of dough and roll it out to about 1/3 of an inch thick.
Cut out circles about 2.5 inches in diameter with a drinking glass.
Using ample flour, put two rounds of dough together and push together with your thumbs and pointer fingers into four inch diameter flats.
Roll the flats into thin eight inch rounds. Lay them out, with lots of flour between them, on a plate or tray.
Pleating the Dumpling
Cup the rounds of dough in the palm of your hand and put a heaping tablespoon of filling in the center. For convenience, you can put the open dumpling into a small rounded dish before you start to pleat the rim to form a small package. Use your thumb and index finger to make an accordion type fold all around the outside. In Georgia, if you can make 19 folds, you?re prime marriage material.
Roll the nubbin of the dumpling between your finger and thumb and pinch off extra dough. Place the waiting dumplings on a cookie sheet lined with saran wrap and flour.
Gently put the dumplings into the bioling water, about fifteen at a time, and boil for ten minutes.


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